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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

CHICKEN CURRY & CHIPS

CHICKEN CURRY & CHIPS

This is a recipe which I believe, defines the term comfort food. Don't worry about the calories due to the cream, don't skimp on the spice & make sure your chips are nice and chunky, perfect for mopping up any excess sauce.

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Recipe taken from delicious magazine.

Ingredients: (Marinade)

  • 120ml Natural Yogurt
  • 60ml Lemon Juice
  • 2 Tsp Finely Chopped Ginger
  • 3 Garlic Cloves (Finely Chopped)
  • 1 Tsp Each Ground Coriander, Ground Cumin & Garam Masala
  • 1 Tsp Salt
  • ¼ Tsp Cayenne Pepper 
  • 4 Chicken Legs

(Masala Sauce)

  • 3 Green Finger Chillies (Finely Chopped)
  • 3cm Piece Fresh Ginger (Finely Chopped)
  • 400g Tin Chopped Tomatoes
  • 75g Unsalted Butter
  • 2 Tsp Sweet Paprika
  • 2 Tbsp Cumin Seeds & 1 Tbsp Coriander Seed, Toasted In A Dry Pan For 3-5 minutes, Then Ground
  • 2 Tsp Garam Masala
  • 120ml Double Cream
  • 120ml Single Cream
  • Large Bunch Fresh Coriander

(Chips)

  • 1kg Slightly Waxy Potatoes
  • ½ Tsp Cayenne Pepper
  • 1 Tsp Ground Turmeric
  • Vegetable Oil For Roasting

Method:

  1. Mix the marinade ingredients in a mixing bowl. Make slashes in the chicken legs using a knife, then add them to the bowl, turning to coat with the marinade. Cover with cling film and refrigerate overnight or minimum 2 hours.
  2. Peel the potatoes and cut into chunky chips. Add to a pan of cold salted water, bring to the boil, then cook until just soft to the point of a knife. Drain, cool and chill for 30 minutes.
  3. When ready to cook, heat the oven to 200°C/180°C fan/gas 6. Put the chicken and marinade in a roasting tin and roast for 45-50 minutes until cooked. Cool, then discard the skin and strip off the meat in bite-size chunks, putting it in a bowl. Squeeze over the lemon. Leave the oven on.
  4. In a small bowl, mix the cayenne and turmeric with a splash of oil, season and add to the roasting tray with the chips, turning to coat. Roast for 45 minutes, turning occasionally.
  5. Meanwhile, make the masala sauce. In a food processor, blend the chilli and ginger with the tinned tomatoes until smooth. Put a large non-stick pan over a medium-high heat, then melt two-thirds of the butter and fry the chicken chunks, in batches, until buttery and browned. Set aside for a few minutes.
  6. Add the rest of the butter to the pan, then fry the rest of the spices for 1-2 minutes. Add the spiced tomato mixture and cook for 5-6 minutes, stirring as it thickens. Add the double and single cream and a good pinch of salt, then stir well.
  7. Return the fried chicken pieces to the pan and mix in. Lower the heat, then simmer for about 10 minutes. Leave to rest for 5 minutes, then garnish with chopped coriander and serve with the piping hot chips.
SALTFISH FRITTERS

SALTFISH FRITTERS

TIFFIN

TIFFIN